A popular little bakery, not far from here, bakes their own granola. Every-now-and-then, I’ll slip inside and pick up a bag. The clear bags, about eight ounces worth, are tied nicely with ribbon and hold some very tasty morsels. At $8 a bag, however, it’s a bit of a luxury not often indulged in.
It’s been quite a long time since I’ve splurged on one of these bags of goodness. I was tempted a few weeks ago, and resisted the urge. My reward for resisting an impulse purchase came a few days later. Looking for one recipe, I came across another I had filed away (yes, I still use recipe boxes).
Why I have never made this recipe for homemade granola is beyond me. I no longer remember where I first saw it, so, if it is yours, dear reader, forgive me for not acknowledging you – and know it is now THE favorite granola here on the Cutoff. I hope you will enjoy it as much as we do.
Now I’ve gone and made myself hungry, so, will scoop out some of my fresh granola and pair it with a few spoonfuls of yogurt. Do you like granola? How do you enjoy it?
4 – 6 cups old-fashioned rolled oats (I use 6)
1 cup or more nuts, chopped (I use walnuts, like a bigger chop, and more than a cup of nuts)
1 cup dried fruit or more to taste (I use golden raisins and cranberries)
1 teaspoon cinnamon (Penzey’s – of course)
1/2 cup honey (could add more, but, this is sweet enough)
1/3 cup vegetable oil
1 teaspoon vanilla
350 degrees (F)
Line a large sheet pan with parchment paper, grease paper. I cut the parchment bigger than the pan, creased the corners. It made the granola easy to take out of pan.
Mix oats, nuts, cinnamon and fruit *
Whisk honey, vegetable oil, and vanilla then pour over oat mixture, stir gently and thoroughly.
Bake for 20 minutes or until golden brown. Stir several times while baking.
Cool. I stirred it every so often to break up clumps as it was cooling.
* recipe calls for fruit to be added after it bakes. I added to mixture. Stir often while cooking, just watch so it doesn’t burn.